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White forest cake forsted in whipped cream and topped with cherries.

White Forest Cake (Vanilla, Cherries & Almond Cream)

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A light and elegant White Forest Cake made with fluffy vanilla cake layers, almond-scented pastry cream, tender cherries, and softly whipped cream. This is a summery, cherries-and-cream celebration cake inspired by classic European baking and perfect for warm-weather gatherings.
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Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 Slices
Course: Cake, Dessert, Summer Dessert

Ingredients
  

Vanilla Cake Layers
  • 2½ cups all-purpose flour 315 g
  • 2½ tsp baking powder 10 g
  • ½ tsp salt 3 g
  • 1 cup unsalted butter softened (227 g)
  • 2 cups granulated sugar 400 g
  • 4 large eggs
  • 2 tsp almond extract 10 ml
  • 1 cup milk 240 ml
Almond Pastry Cream Filling
  • 2 cups whole milk 480 ml
  • ½ cup granulated sugar 100 g
  • 4 large egg yolks
  • ¼ cup cornstarch 30 g
  • 1 tsp almond extract 5 ml
Cherry Filling
  • 2 –3 cups fresh cherries pitted and halved (300–400 g)
  • ¼ cup granulated sugar 50 g
  • 1 –2 tbsp lemon juice 15–30 ml
Whipped Cream Frosting
  • 2 cups heavy cream 480 ml
  • ½ cup powdered sugar 60 g
  • 1 tsp almond extract 5 ml

Method
 

Vanilla Cake Layers
  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
  5. Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool completely before assembling.
Almond Pastry Cream
  1. Heat the milk in a saucepan over medium heat until just simmering.
  2. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and slightly thickened.
  3. Slowly pour the hot milk into the egg mixture while whisking continuously.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
  5. Remove from heat, stir in the almond extract, and transfer to a bowl.
  6. Cover with plastic wrap pressed directly onto the surface and refrigerate until fully chilled.
Cherry Filling
  1. In a small saucepan, combine the cherries, sugar, and lemon juice.
  2. Cook over medium heat for about 5 minutes, until the cherries soften and release their juices.
  3. Remove from heat and let cool completely.
Assembly
  1. Place one cake layer on a serving plate.
  2. Spread an even layer of chilled pastry cream over the cake, followed by a layer of cherries.
  3. Repeat with the remaining layers, ending with cherries on top.
  4. Whip the heavy cream, powdered sugar, and almond extract until stiff peaks form.
  5. Frost the top and sides of the cake with the whipped cream.

Notes

  • Chill the pastry cream completely before assembling
  • Don’t overcook the cherries - they should stay intact
  • Stop whipping the cream as soon as it holds its shape
  • Keep the frosting soft and rustic rather than overworked

Storage

Store the assembled cake covered in the refrigerator for up to 2 days.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

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